Bread
Classic Artisan Sourdough
A crusty, chewy sourdough with an open crumb and deep, complex flavour. This 48-hour recipe teaches you to feel the dough rather than follow a rigid schedule.
105 min
1 servings
hard
Ingredients
- •450 g bread flour
- •50 g whole wheat flour
- •375 g water
- •100 g active sourdough starter
- •10 g fine sea salt
Instructions
- 1Autolyse: mix flours and 350g water until no dry flour remains. Rest 30–60 min.
- 2Add starter and remaining water, mix to incorporate. Add salt. Rest 30 min.
- 3Perform 4 sets of stretch-and-folds over 2 hours, every 30 min.
- 4Bulk ferment at room temperature 4–8 hours until dough has risen 50–75% and feels airy.
- 5Shape into a boule. Place in a floured banneton. Refrigerate overnight (8–16 hours).
- 6Preheat Dutch oven at 500°F for 1 hour. Score dough, bake covered 20 min, uncovered 20–25 min until dark crust.